1997: Chow on Church
“Tony Gulisano had cooked at high-end restaurants, but he opened his first neighborhood place, near the Castro, with the idea that organic and sustainable dishes don’t have to carry a high price tag. His menu features comfort food from around the world — spaghetti and meatballs, Thai-style noodles, pizza, tuna melts, lamb burgers, chicken enchiladas. When he opened a branch in Lafayette in 2003, the restaurant also contained an organic produce market. He now has four locations, two in San Francisco and two in the East Bay.”
Read the entire article by Michael Bauer on SFChronicle.com
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